Clevedon Coast farmers rigorously adhere to natural spat collection, growing and harvesting their oysters from the world's safest growing waters.
This is a direct opposite from the majority of oyster farming operations in other countries where artificial practices have been developed, such as:
|Our Oysters||Other Countries|
|High quality growing waters which are continuously monitored for natural and other hazards.||Grown in waters compromised by intense human activities
Often little or inadequate quality monitoring for pollution, microbiological dangers and algal biotoxins.
|Starts with naturally occurring spat selected over many years by nature to grow well and be healthy in our natural environment.||Spat produced by hatcheries after selection by the aquaculturist
for features convenient for artificial cultivation rather than the
health of the oysters.
Oysters often treated with chemicals to induce spawning or to genetically alter the oysters (polyploids) to cause sterility and make the oysters fatter.
|Oysters are harvested from clean growing waters when naturally
in peak condition.
Processed immediately to allow freezing or shipping chilled within hours of harvest.
No treatment is required to ensure a safe product.
|Oysters harvested from often potentially unsafe
waters and treated (depurated) to reduce indicator bacteria and
allow them to pass the usual microbiological tests.
Depuration delays processing for several days after harvesting.
Bacteria can be further reduced by chemical or pressure treatment. after processing. Viruses and algal toxins remain a risk.
|Extremely fresh and safe.
The oysters are completely free from chemical contamination, microbiological or algal hazards or genetic alteration.
|Oysters can be harvested many days before processing to allow
for depuration increasing the amount of spoilage organisms.
Virus and chemical hazards can be present and the effects of genetic manipulation are unknown in the long term.